We can finally say that 2022 Harvest has started across the PNW. California's been harvesting for some weeks now, while Oregon and Washington are just starting. The first comments from the industry report a smaller harvest in terms of yield, with smaller berries but, generally speaking, higher quality due to the concentration of color and varietal aromas.

Some of the aspects winemakers and vineyard specialists have had to deal with are not small or easy; several areas were first hit by frost, some by excessive heat and drought, and others by both.

One of the common issues we experienced at JUCLAS USA is juice coming in with initial high values of VA. This particular compound can lead to the loss or suppression of aromatics, and an unpleasant sensation in the back of the throat when tasting the wines.

As far as available solutions, at JUCLAS USA we recommend the use of the EASYFERM, our automated rehydration system. The EASYFERM will manage the nutrition, rehydration, and conditioning of your yeast mash minimizing the development of undesired yeast strains (image below) while increasing the viability of your selected yeast up to 40%. All while using only 36g of nutrient per kilo of yeast rehydrated (V ACTIV PREMIUM).

Another step that can be taken to minimize VA impact and, rather reduce its concentration, is the selection of the proper ADY, which should have a high affinity for consuming the acetic acid during fermentation (as Premium Zinfandel or Premium Chardonnay). Lastly, the selection of the correct nutrient is fundamental. Utilizing complex and balanced nutrients such as V STARTER PREMIUM or X-PRO VERVE can help by reinforcing the osmotic resistance of the yeast cells, providing the compounds needed for the correct metabolic functions of the yeast.

These three factors will work together to ensure a healthy and fast fermentation; while minimizing or reducing both the impact of the acetic acid already present in the juice and produced by the yeast when in stressful conditions.

If you would like to know more about our protocol to manage difficult fermentations, reach out today to your local technical expert at JUCLAS USA

Volatile acidity VA winemaking Enologica Vason JUCLAS USA fermentation yeast nutrition X-PRO Verve EasyFerm Premium Zinfandel